Unlock instant, AI-driven research and patent intelligence for your innovation.
Method of improving storage properties of foods and drinks
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A preservation and food technology, applied in the field of food and beverage, can solve the problem of damaging the flavor of food and beverage
Inactive Publication Date: 2006-03-01
KYOWA HAKKO FOOD SPECIALTIES
View PDF0 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Adding too much caproic acid to food and beverages has the potential to impair the flavor of the food and beverage
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 2
[0121] Except that what used is 300g coconut oil and 200ml water, operate similarly with embodiment 1, obtain the lipase treatment thing B of 280g grease.
Embodiment 3
[0123] 700 g of strong powder (Camellia flour, manufactured by Nisshin Flour Co., Ltd.), 20 g of yeast (DIA Yeast, manufactured by Kyowa Hakko Kogyo Co., Ltd.), 1 g of baking powder (Pan DIA Yeast C-500, manufactured by Kyowa Hakka Hakko Kogyo Co., Ltd.) and 420 g of water were mixed. The resulting mixture was stirred at a stirring temperature of 24° C. with a bread mixer (SS type 71E, manufactured by Kanto Mixer Industry Co., Ltd.) for 3 minutes at a low speed and for 2 minutes at a medium-high speed, and then the obtained dough was heated at 28° C. Fermentation was carried out for 4 hours, and this base was used as base (I).
[0124] Add 300g strong powder, 50g granulated sugar, 20g salt, 20g skimmed milk powder and 260g water to the material base (I), stir for 3 minutes at low speed, stir for 4 minutes at medium and high speed, then add 50g of fat, and then stir at 28°C at low speed Blend for 2 minutes, 3 minutes on medium-high speed, and 4 minutes on high speed. The prefo...
experiment example 1
[0130] (a) The flavors of the control bread obtained in Example 3 and the breads (1) to (7) were sensory evaluated by 15 skilled evaluators by a 5-point evaluation method.
[0131] In the evaluation, the fragrance of the control group was defined as three points, and the t-test was performed according to the following criteria.
[0132] 5 points: a particularly preferred fragrance; 4 points: a preferred fragrance; 3 points: the same level as the control; 2 points: a non-preferred fragrance; 1 point: a particularly unfavorable fragrance.
[0133] The results are shown in Table 1.
[0134] test group
Additives
Amount added (g)
sensory evaluation
control
edible bread (1)
edible bread (2)
edible bread (3)
edible bread (4)
edible bread(5)
edible bread(6)
Edible Bread(7)
none
Sodium acetate
caproic acid
caproic acid
Lipase treatment of fats and oils
Lipase treatment of fats and oils
Lipase t...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
Foods and drinks characterized by containing a lipase-treated fat / oil; an agent for improving the storage properties of foods and drinks; a method of improving the storage properties of foods and drinks characterized by comprising adding the treated fat / oil as described above; and a process for producing foods and drinks characterized by comprising adding the treated fat / oil as described above to the foods and drinks.
Description
technical field [0001] The present invention relates to food and drink, an agent for improving the preservability of food and drink, a method for improving the preservability of food and drink, and a method for producing food and drink. Background technique [0002] One of the ways to prevent microorganisms from spoiling food is to add preservatives. [0003] The chemical synthetic substances used in preservatives include benzoic acid or its sodium salt, sorbic acid or its potassium salt, sodium dehydroacetate, parabens, propionic acid or its calcium salt or its sodium salt, etc. [0004] However, chemically synthesized substances such as benzoic acid, benzoic acid derivatives, sorbic acid, and sorbic acid derivatives have antifungal activity, but are toxic. Although the toxicity is low, it will damage food depending on the amount of use and the type of food and drink. The flavor of the beverage and, in various cases, also have an influence on the production properties of t...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More